Cabbage Soup Vegetables (Printable View)

Light and comforting vegetable-packed soup, ready in under an hour.

# What You'll Need:

→ Vegetables

01 - 1 small green cabbage (about 24.7 oz), cored and chopped
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 14 oz canned diced tomatoes
08 - 1 small zucchini, diced (optional)

→ Broth & Seasonings

09 - 6 cups vegetable broth, low sodium preferred
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon chili flakes (optional)
16 - 1/2 lemon, juiced (optional)
17 - Fresh parsley, chopped, for garnish

# How To Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until slightly softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add bell pepper, zucchini if using, and chopped cabbage. Sauté for 3-4 minutes, stirring occasionally.
04 - Pour in diced tomatoes and vegetable broth. Add thyme, oregano, black pepper, salt, and chili flakes if desired.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until all vegetables are tender.
06 - Taste and adjust seasoning as needed. Stir in lemon juice if desired for brightness.
07 - Ladle into bowls and garnish with fresh chopped parsley. Serve hot.

# Expert Advice:

01 -
  • It costs almost nothing to make, yet tastes like genuine comfort food without any pretense.
  • The entire pot comes together in under an hour, leaving your kitchen smelling incredible and your body feeling lighter.
  • Leftovers taste even better the next day, which means you're essentially cooking twice without the effort.
02 -
  • Don't skip the step where you sauté the onions first—those 5 minutes create a flavor foundation that makes the entire soup taste more like itself, not just like boiled vegetables.
  • If your soup tastes a bit flat after cooking, it's almost always missing salt or lemon juice; add these in small increments and taste between, because both make an enormous difference.
03 -
  • Chop your vegetables roughly the same size so everything cooks evenly—this small detail prevents some pieces from being mushy while others are still crunchy.
  • Use low-sodium broth and taste as you cook; it gives you complete control over seasoning and prevents the soup from tasting salty and flat by the time it's done.
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